Easy Low Carb Keto Cornbread

 

 Prep Time15minutes minutes

 Cook Time45minutes minutes

 Total Time1hour hour

 Servings12 pieces

 Calories194kcal

 AuthorBrenda Bennett | Sugar-Free Mom

Ingredients

• 4 eggs
• 1 cup unsweetened Coconut milk
• ½ cup butter soft, unsalted
• 1 cup coconut flour 121grams
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 tsp sweet corn extract
• ½ cup shredded cheddar cheese
• optional: ¼ teaspoon liquid stevia

Instructions

• Preheat oven to 350 degrees F.
• Grease an 8 by 8 baking dish or a cast iron skillet. 
• In a stand mixer or mixing bowl, whisk or blend on low eggs, milk and butter.
• In another bowl whisk the flour, salt, baking soda, stevia and corn extract together.
• Pour this into the stand mixer on low or stir to combine.
• Once mixed, add the cheese and stir to combine well.
• Pour into baking dish and bake 40-45 minutes.
• Allow to cool slightly before serving.

Notes

Net carbs: 1g

 

This recipe was first published in November of 2015.

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 304mg | Potassium: 79mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Source

SugarFreeMom.com

Banana Bread

1 cup stick butter
6 large ripe bananas
4 large eggs
2 teaspoon vanilla
4 cups flour
2 cup sugar
2 teaspoon baking soda
1 teaspoon salt (if using buttered salt, eliminate this ingredient.
1 teaspoon cinnamon

Preheat oven to 350 degrees. 

Grease bread tins.  (I bought the cheap aluminum pans from Walmart that come in a pack of 3.  The size is 8 in L x 3.88 in W x 2.47 in H.  This recipe is perfect fit for making 3 of these medium sized loafs.)

Melt butter.  Add bananas to the same bowl and mash (I used a potato masher).  

Add the vanilla and eggs to the bowl and continue to mash until eggs are mixed in well.

In a second large bowl, combine dry ingredients together.  Whisk to mix.

Add the dry ingredients to the wet ingredients and mix together with a spatula until combined, don't over mix.  (It looks like it is going to be too dry...but keep mixing, I don't like to use the mixer.)

Split the batter between the 3 medium sized loaf pans listed above.  

You can bake up to 6 of them in the oven at a time as long as you put space between them so you get good air flow.

Cook for around 55 minutes or until a knife inserted comes out clean.

Source:  

I found this recipe when I was googling for a new banana bread recipe.  The website is listed below.

https://thesaltymarshmallow.com/best-banana-bread-recipe/ 

When I was googling for a banana bread recipe.  I literally got a whole box of bananas from my neighbor.  I liked that this recipe used so many bananas for each 'loaf'.  

Note:  The recipe above is actually doubled from the original recipe...doubling made the perfect amount for the pans I bought.  :D

Note: I accidentally misread the butter amount for this...and so I was using half the butter...but it tastes great!  So, I listed the amount of butter that I used.  If you want to follow her recipe exactly, you will have to double the butter I listed above.

I froze a lot of banana bread!  Can't wait to pull some out of the freezer!

Pumpkin Streusel Bread

 FOR THE PUMPKIN BREAD:

1/2 cup unsalted butter, softened
1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
1 cup pumpkin puree (do not use pumpkin pie filling)
2 large eggs
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1½ cups all-purpose flour

 

FOR THE STREUSEL:

6 Tbsp unsalted butter, melted

3/4 cup all-purpose flour

1/2 cup brown sugar (light or dark)

1/2 tsp pumpkin pie spice or ground cinnamon

 

FOR THE MAPLE GLAZE:

 

1 cup confectioners' sugar

1/4 tsp maple extract (can substitute vanilla)

1 Tbsp maple syrup

1 Tbsp milk or cream

 

INSTRUCTIONS

Preheat oven to 350°F. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).

For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, ano flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.

Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.

Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.

Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

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Mallory made a loaf of this for everyone for Christmas 2024.  It was DELICIOUS!  She said the only things she changed was that she removed some of the liquid from the pumpkin...not all of it, but a lot of it.  She had to actually add a little more pumpkin in to get the measurement needed.  She also added chocolate chips, and used some of the pumpkin juice in the maple glaze. 10/10...need to make this again!

Great Grandma's Banana Salad

Mix Mayonnaise, Sugar and a little bit of cream to taste. Put on top of halved bananas. Top with chopped peanuts.

***STORY: I got this recipe from my Grandma. My brother Ben loves it the best. It is an heirloom type recipe. My Grandma told me that her Mother used to make it for her.

Author: Great Grandma
Source: Grandma Hudgins

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12/20/24 - also in draft since 2008.  Saving for posterity...I really should try this...but it just sounds weird.  My brother likes it, so maybe I would too?  My grandma and great grandma used to make it.

Chicken Stuffed with Golden Onions & Fontina

A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.

4 teaspoons extra-virgin olive oil, divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided
1/8 teaspoon salt Freshly ground pepper to taste
2/3 cup shredded fontina cheese, preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine 1 cup reduced-sodium chicken broth 4 teaspoons all-purpose flour

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.

Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes.

Serve the chicken topped with the sauce.

Source: http://www.foodnetwork.com/

Author: Recipe courtesy EatingWell.com

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12/20/24 - This has been in draft to try since 2008.  I guess if I don't publish it, I don't even see it to try it. So, if you try it before me, let me know if you like it!

Five-Spice Turkey & Lettuce Wraps

Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

1/2 cup water

1/2 cup instant brown rice

2 teaspoons sesame oil

1 pound 93%-lean ground turkey

1 tablespoon minced fresh ginger

1 large red bell pepper, finely diced

1 8-ounce can water chestnuts, rinsed and chopped

1/2 cup reduced-sodium chicken broth

2 tablespoons hoisin sauce (see Note)

1 teaspoon five-spice powder (see Note)

1/2 teaspoon salt 2 heads Boston lettuce, leaves separated

1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives

1 large carrot, shredded

Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.

To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Note: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.

Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Source: http://www.foodnetwork.com/

Author: Recipe courtesy EatingWell.com

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12/20/24 - This has been a draft since 2008.  I haven't tried it, which is probably why I didn't publish it.  I'll have to try it soon.  Let me know if you like it.  :D

Pumpkin Crunch Cake

1 can pumpkin (15 oz)
large evaporated milk
1 ½ cup sugar
2 tsp pumpkin pie spice
1 tsp salt
4 eggs

Beat together until well mixed and pour into 13x9 greased pan.

Box of yellow cake mix
Sprinkle yellow cake mix over pumpkin mixture.

1 cup chopped pecans
Sprinkle chopped pecans over cake mix.

2 sticks margarine
Thinly slice margarine over pecans.

Bake 350 degrees for 50 minutes.

Top with cool whip/whipped cream. Yum Yum….

ENJOY!!!!!

________________________________
This came from Rene W at work. She sent this to me in a recipe exchange. I wanted to save it here so I wouldn't lose it. Here is what she said to introduce the recipe. Makes it sound really really good! I can't wait to try it.
________________________________
Note from Rene:

This is great for the holiday season. YUM! This one is so yummy. You’ll be the hit of your Thanksgiving party. We actually BOUGHT this recipe from a tea room in Old Towne Spring. 

Enjoy.

________________________________

12/20/24 - This has been in draft form since 2008.  

As I review this, I'm realizing, I saw a recipe ALMOST JUST like this on Tik Tok just recently (called Pumpkin Pie Cake).  But, her pumpkin filling part wasn't sweet enough for me...this recipe has a bit of sugar added...so we will keep it.

I haven't actually tried this one...so let me know if you like it.  :D  I'm all about the pumpkin recipes in the fall.  If it's not good...it might be because I typed it wrong.

Amy's Lemon Bars

2 sticks butter (yikes--I know)...I tried margarine once....YUCK!  Stick with butter...
2 C flour
1/2 C confectioners sugar
4 beaten eggs
2 C sugar
4 T Flour
1/4 C lemon juice (fresh squeezed is best!!)
1 T finely grated lemon peel
sifted confectioners sugar

Heat oven to 325. Blend butter, 2 c flour and 1/2 c confect. sugar. Pat into pan and bake 18-20 min.

For filling blend together eggs, sugar, 4 T flour, lemon juice and peel.

Pour over 1st layer AFTER it gets out of the oven (maybe cool it for 5 min first).

Return to oven and bake 20 min.

Immediately after removing from oven, sprinkle with conf. sugar. The recipe also says to loosen the edges while it is warm (not sure what this means exactly).

YUM! Enjoy!

This one is from my sister Amy! Wanted to post it up here before it got lost. :)

12/20/24 - This has also been in draft form since 2008.  I haven't personally tried it, so if you try it, let me know if it's good...and if I have it typed up correctly.  

Kathleen's Yummy Meatballs

 I just loved her! She's a spunky lady! Thanks Kathleen for giving Amy the recipe. I can't wait to make it!

1 lb. hamburger
3/4 Cup applesauce
1/2 Cup Cracker Crumbs (we both use premade bread crumbs)
1 egg
1 teaspoon salt
Pepper to taste
1 Tablespoons grated or minced onion

mix well then make balls the size of a small tangerine. Roll in flour and brown in butter (be carefull when turning
they are a little fragile). Put in casserole dish and add sauce of 1/2 C Ketchup and 1 C Water mixed.

Cook about 1 hour at 350, covered.

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This recipe came to me indirectly from my sister Amy. It is really from her friend Kathleen. I got to meet Kathleen in August when I went to visit Amy.

12/20/24 - This has been in draft form since 2008!  LOL!  I'm not sure I've tried this...so if you try it, let me know if you like it.  :D

Chai Tea Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
1 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground cardamom (if desired, good without it too)

Directions
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Footnotes

12/20/24 - This has been in my drafts for a long time.  I really like it.  It just has a lot of dairy in it with the dry milk powder, so I haven't made it again.  My tastebuds love it, my lactose-intolerant tummy did not.  :D

 
Cook's Note:
You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

I found this on the all recipes site, have to give credit where credit is DUE!!
http://allrecipes.com/recipe/chai-tea-mix/

I changed 2 small things. I 1/2'd the cloves and took 1 cup of sugar off. It's plenty sweet. I did the calorie work up on this. For a 3 Tbs serving (which is a lot...if you are doing a small mug...you could reduce it to 2 Tbs)

Calories 143
Total Fat 3.2 g
Cholesterol 0.7 mg
Sodium 27.1 mg
Carbs 28.2 g
Fiber 0
Sugars 26.3 g
Protein 1.1g

Ris a la Mande (Rice Pudding)

 1 vanilla pod (I usually just use vanilla...these are PRICEY)
4 Cups whole milk
1/2 Cup Rice
Salt
Blanched Almonds (almonds with skin removed), you really only need 1
1 Cup Heavy Cream
1/3 Cup Sugar

Split the vanilla pod and removed the beans.  In a covered pot, boil the vanilla beans, milk, rice and a little salt over low heat for about 45 minutes.  Stir the pudding now and then.  Remove the vanilla beans and cool the pudding.  Stir the almond into the cold pudding.  Whip the cream and carefully fold it into the pudding.  Taste to see if it needs to be any sweeter.  

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Normally we serve this with a cherry topping you can get.  You make it almost like thicker fruit Jello.  However, last year, I made it with another old recipe I had Rote Grutze.  It's a german fruit pudding. It's normally served with a cream sauce on top...but I found that everyone really loved putting it on their Ris a la Mande...so it might be the new tradition.  :D

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This is another Christmas Eve tradition for us.  The person who finds the almond wins a prize (usually some fancy chocolate).

Again, I don't have Tina's (my mother in laws) actual recipe in hand.  If I did, it would probably be written in Danish.  I found this one in a cookbook called Secret Recipes! Worldwide Ward Cookbook by Deanna Buxton (page 221).  I made it in 2023 and everyone loved it.  No complaints...so it's a keeper.

Frikadeller (Danish Meatballs - Pronounced "Frigga Della")

1/2 lb Ground Veal (we use beef sometimes)
1/2 lb Ground Pork
2 Tbs Flour (or 1 Cup bread crumbs)
2 Cups Milk
1 Egg
1 Large Onion, minced
Salt & Pepper,  to taste

In a large bowl, combine ground veal (or beef) with ground pork.  Mix well.  Add flour or bread crumbs, milk, egg, onion, salt, and pepper.  Mix thoroughly.  Forming balls with a large tablespoon, drop meatballs into a frying pan and fry over low heat.  Makes 4 servings.

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This recipe is a Danish tradition for us at Christmas. It's a little like a meatball...but so much better.  I generally double this recipe (at least). It's great with gravy and/or Red Cabbage Slaw on top.

We celebrate Christmas on Christmas Eve each year with a Danish Feast.  I'll post some of the other recipes here so I don't lose them.  :D

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I don't have Tina's (my mother in laws) actual recipe in hand, but I found this one in a cookbook called Secret Recipes! Worldwide Ward Cookbook by Deanna Buxton (page 127).  I made it in 2023 and everyone loved it.  No complaints...so it's a keeper.

Crispy Zucchini Chips

Ingredients:

Olive Oil (or PAM Spray)

Salt (as desired, I like Kosher Salt)

Time :)

 

Slice your Zucchini on the mandolin.  That way they are all roughly the same size.  Cover your pan with parchment paper.  You can either spray the parchment with PAM, or you can toss them in a bowl with Olive Oil before putting them on the pan. Put your Zucchini on your pan in a single layer.  I sprayed a little PAM on top too.  Sprinkle a little bit of salt.  Go lightly here.  I thought I salting lightly, but ended up pretty salty.

Preheat oven to 200 degrees.  Bake for 3.5 to 4 hours until desired crispness, turning them occassionally.

Source: Sandy's Kitchen Adventures

She's not lying when she says these are so addictive.  They do take a long time to make, but they are gone SO fast and worth the effort.  Everyone has way more zucchini than they need in the summer...am I right?!  It worked really well on a zucchini that stayed in the garden till it was HUGE.  :D

I started these in the morning and let's just say, I was lucky to have any left for the lunch next day.

Kentucky Butter Cookie

 

1 stick, butter softened
1/3 cup white sugar
2 Tbs brown sugar
---------
1 egg
1 tsp vanilla
---------
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
---------
Butter Sauce
2 Tbs butter
1/4 cup powdered sugar
2 tsp water

Cream together, softened butter, and sugars.  Add egg and vanilla continue mixing.  Add dry ingredients and mix only until combined.  Do not over mix.

Use cookie scoop of desired size (she uses 2 tbs...I like them smaller)and pat down so the are shaped like hockey pucks. 

Bake at 350 for 10 to 11 minutes, they just need to be slightly brown, don't overcook.

While cookies are baking, prepare butter sauce.  Melt butter, add in powdered sugar, water and vanilla stiring constantly.  Stir until powdered sugar is dissolved.  Do not bring to a boil.  Remove from heat and let it set for 5 minutes

When cookies come out of the oven, let cool slightly and top with butter sauce.  Once they have cooled completely, sprinkle with powdered sugar.

Background: I found this recipe on TikTok (user Brook Miller).  She got the recipe from (LifestyleOfAFoodie).  I made this once for my family, then made a craft retreat.  People loved them!  I like them because I basically have all the ingredients on hand at any given time.  They are also not super sweet.  Would make a great cookie for Santa!  :D

Buffalo Chicken Ranch Mac-n-Cheese

Put the following into a crockpot:

2 large chicken breasts

Season to taste with:

Kosher Salt

Black Pepper

Onion Powder

Garlic Powder

Packet of Hidden Valley Ranch Seasoning

1 cup Franks Red Hot Buffalo

1 cup Ranch Dressing

Cook on low for 2.5 to 3 hours.  While cooking, boil 1 pound of your favorite pasta.  Once chicken cooked, shred and put back in crock pot.  

Add:

16 oz (2 cups) Colby Jack

1 block Cream Cheese

Cooked pasta

Stir until cheeses melt. Serve

Colton found this one on Instagram (profile richardeats_).  We tried it and he loved it.  It made a TON...but he ate on it for days till it was all gone. Saving this here for him so he can make it again sometime.

Good-Night Waffles

Description: Most of the mixing for these waffles is done the night before.  In the morning, just mix in the eggs, vanilla extract and baking soda while the waffle maker is heating.  

Leftover batter may be covered and kept in the refrigerator for up to 3 days.  Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

Makes approximately 6 waffles

1/2 cup lukewarm (105 degree) water

1 tbs granulated sugar

2 1/4 tsp active dry yeast (one packet)

2 cups whole milk, warmed (about 15 degrees)

1/2 cup unsalted butter, melted and cooled

1 tsp salt

2 cups all-purpose flour

2 large eggs, lightly beaten

2 tsp pure vanilla extract

1/4 tsp baking soda

The night before, or at least 8 hours before baking, combine the warm water, sugar and yeast.  Let stand for 10 minutes, until foamy.  Stir in the warm milk, melted butter and salt.  Beat in the flour until smooth (this may be done using a hand mixer on low speed)

Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop; do not refrigerate. 

When ready to bake, preheat your Belgian Waffle Maker on setting #4 or preferred setting.

Background:  This one also came from the Lakes.  They always plan for a waffle breakfast at least one of the days during each craft retreat they plan.  These are SO delicious and SO fluffy.  I don't know how many batches they make...but they definitely go fast!  I'm guessing it might have come from a Cuisinart Double Belgian Waffle Maker Recipe book.  :D

No-Crumble Corn Bread

1/2 cup butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp soda

1 cup yellow corn meal

1 cup all-purpose flour

1/2 tsp salt

Using a wire whip and large bowl: Melt butter; add sugar and stir well.  Add eggs and beat until blended.  Combine buttermilk and soda, then stir into sugar-egg mixture.  Add corn meal, flour, and salt and stir until just blended.  Pour into greased 8 inch square pan. 

Bake at 375 for about 30 minutes

Note: For glass pan, reduce heat to 350 degrees.

Story:  This is a recipe that is originally by Patti Nelson, but I got it from my friends Cindy and Tyler.  It was made at a retreat September 2024.  We served it with Chili, it was delicious!  I wanted to make sure to save it for later.

Mama's (Amy's) Chili Recipe

Ground Beef (desired amount)

1 Can Kidney Beans, drained

2 cans Bush's Brand Chili Beans (there's a mild and medium), do not drain

Taco Seasoning Packet

Chicken Broth (to desired consistency)

Serve over fritos with cheese and sour cream.

My niece Evelyn stayed over at my house for a couple weeks one summer and she requested her Mama's Chili.  Once Amy told me how to make it and we tried it, I knew I had to save it for later.  Basically tastes like something you cooked for hours, but it's just a toss together recipe.  Go slow adding the chicken broth as you can get it too runny if not careful.

Delicious!!

Strawberry Pretzel Salad

6 oz Strawberry Jell-O

2 cups boiling water

1 1/2 cups salted pretzels (measured before crushing)

1/4 cup granulated sugar

8 Tbsp unsalted butter

8 oz package cream cheese, softened

1/2 cup granulated sugar

8 oz cool whilp, thawed in fridge

1 lb fresh strawberries, hulled and sliced

1. Pre-heat oven to 350 degrees.  Combine Strawberry Jell-O with 2 cups boiling water and stir until completely dissolved.  Set aside to cool to room temperature.

2. Crush pretzels in a sturdy ziploc bag

3. In saucepan, melt butter then add 1/4 cup sugar and stir.  Mix in crushed pretzels.  Transfer to 9 x 13 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350 degrees.  Then cool to room temperature.

4. When pretzels have cooled, use an electric hand mixer to beat cream cheese and 1/2 cup sugar until fluffy.  Mix in cool whip. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal.  Refrigerate 30 min.

5. Hull and slice strawberries then stir into room temperature Jell-O.  Refrigerate until set (2-4 hours)

This is the first recipe that comes up when you google pretzel Jell-O salad.  It's by Natasha Kravchuk from her site natashaskitchen.com I always "wing" the portions of everything because I use a pan that's a bit bigger than 9 x 13.  Most times, I'm basically doubling the recipe because people LOVE IT! Enjoy!

7 Layer Salad

Layer vegetables in order shown below (except cheese).  Mix topping ingredients together.  Spread over layered vegetables like frosting.  Sprinkle grated cheese over the top and refrigerate overnight.

Toss all ingredients together before serving. (Author Note:  I left out the celery --because my family doesn’t love celery, and the water chestnuts because my husband forgot them at the store…and this recipe was requested again by my family within a week.  Also shared with a family in my ward, they loved it too!)

Family Size:                                        

1/2 large head lettuce                              
8 oz frozen peas                                      
1/4 cup Green Onions, chopped             
1/4 cup Celery                                         
1 cup Mushrooms, sliced                        
1/2 can Water Chestnuts                          
1/2 lb Bacon
1/4 lb cheddar Cheese

Family Size Sauce:

1 cup Mayonnaise
Heaping 1/4 cup Sour Cream
3/4 Tablespoons Sugar
Dash to taste, Tabasco
Dash to taste, Worcestershire Sauce
Salt & Pepper, to taste

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Ward Social Size:    

1 large head lettuce                       
16 oz frozen peas                                     
1/2 cup Green Onions, chopped              
1/2 cup Celery                                         
2 cups Mushrooms, sliced                       
1 can Water Chestnuts                             
1 lb Bacon
1/2 lb cheddar Cheese

Ward Social Size Sauce:

2 cups (1 pint) Mayonnaise

3/4 cup Sour cream
1 1/2 Tablespoons Sugar
Dash to taste, Tabasco
Dash to taste, Worcestershire Sauce
Salt & Pepper, to taste

I made mine without the celery, because not everyone in my family likes it, and I didn't have water chestnuts at the time…so it’s technically a 5 layer salad for me.  It made a HUGE batch!  We will be eating on it for a couple days as a family.  So, I’m putting ingredients in for a full and half recipe. I think it would be really good with some fresh spinach put into it too.

This is one that will go in my cookbook "Recipes from the Beyond". It came from Kaye Welch. Her recipe was in a really old copy of a Paradise Ward Cookbook. :D